Lemon cake with lavender glaze

Lemon cake with lavender glaze

Recipe by Nana PastriesCourse: DessertCuisine: AmericanDifficulty: Easy
Prep time


Bake time



Perfect summer lemon cake.


  • Lemon Cake
  • 6 + ⅓ tbsp unsalted butter (90g) softened

  • ¼ cup + 2 tbsp sugar (75g)

  • 2 eggs

  • ¾ cup + 1 tbsp all purpose flour (100g) sifted

  • ½ tsp milk powder (this adds a creamier taste, I literally used coffee mate powder, but if you can’t find milk powder you can leave this out)

  • ½ tsp baking powder

  • Zest and juice of one lemon

  • Lavender glaze
  • ½ cup powdered sugar

  • 2 tsps lemon juice

  • 1 tsp lavender extract for baking

  • Lavender Branches* (optional for decoration)


  • Lemon Cake
  • Preheat the oven to 375F/190C.
  • Cream together the softened butter and sugar.
  • Mix in the eggs (one at a time) until the mixture becomes fluffy.
  • Sift the flour, milk powder, and baking powder together. Add them into the mixture and fold it in until it’s combined.
  • Fold the zest and juice of one lemon into the batter.
  • Line and grease a 6 inch baking pan, I used this Heart Cake Pan https://amzn.to/3M9U0Sm.
  • Pour the batter into the baking pan.
  • Bake at 375 F/190 C for the first 10 minutes, then reduce heat to 338 F/170 C and bake for 25-30 minutes or until you can insert a toothpick and it comes out clean.
  • Lavender glaze
  • Mix together the powdered sugar, lemon juice and lavender extract, you can add more powdered sugar if it’s too thin or add more lemon juice if it’s too thick.
  • Let the cake cool completely and then pour the glaze on top of it, you can add lavender branches on top to decorate (optional).

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